Culiverter

Culiverter

Friday, 6 June 2008

I found out this week that I am to start a new position in a new office on Monday - so things have been a little hectic here. I'm looking forward to the change, but I think life is going to be a bit different from now on!

So I'm really looking forward to a relaxing weekend, and was planning out tomorrow's brunch (watch this space!) when I remembered this - the last brunch I made!

Question. What do you do when you are starving hungry on a Sunday morning, there's no bread or milk in the house and you're too lazy to get dressed to go to the shops?

Answer:

Corned Beef Hash with Hot Caramelised Onions

No quantities here - just make up as much as you like!

Left over boiled new jersey royal potatoes (They don't have to be left overs - you could always cook them when the onions are caramelising!)

Caramelise the Onions...Half the onions, and slice pretty finely.Heat a glug of olive oil in a heavy based frying pan, keeping the temperature low. Add the onions, sugar and a pinch of salt (the salt stops them burning). Cook for 30-40 minutes, stirring often. If they get too dry add a splash of water. They're ready when sticky, sweet and brown. Add as much hot sauce as you like - I added about 1/6 tsp per onion - it's hot stuff!!! Continue to cook for another minute or so and set aside.

Prepare the Potatoes...Cut up the cooked potatoes, and fry in a hot pan with a little oil/butter until they are browned and crispy at the edges.

Put it Together...Once the potatoes are crispy, add the onions into the potato pan and stir to mix. Add the corned beef and combine well - the corned beef will start to break up a little in the heat.

You know what, I was just poking back over here and realized that you made this hash and egg before I made mine on Sunday (mine was leftover pulled pork, sweet potatoes and heirloom tomato). I think I must've subliminally absorbed your dish and craved it, and then I made my own version of it without publicly thanking you for the inspirado.